APPLICATION OF HACCP SYSTEM FOR DEVELOPMENT OF TECHNOLOGY OF WHEY PERMEATE-BASED DRINK WITH ADDITION OF CLARIFIED STEVIA EXTRACT
The adaptation of HACCP system for the production of whey permeatebased drink is examined. Basic critical control points of the drink manufacturing are determined.
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| Main Authors: | , , |
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| Format: | Article |
| Language: | Russian |
| Published: |
North-Caucasus Federal University
2022-09-01
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| Series: | Наука. Инновации. Технологии |
| Subjects: | |
| Online Access: | https://scienceit.elpub.ru/jour/article/view/488 |
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